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1 Onion, chopped
1/2 cup Mushrooms, chopped
1 Carrot, chopped
1 cup Pinto Beans, cooked
1 cup small White Beans, cooked
4 cups Veggie broth
1/2 teaspoon prepared Mustard
2 Tablespoons minced Parsley
1/4 cup dry Split Peas
1/4 cup dry Lentils
1/4 cup Pearl Barley
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Saute veggies in a little extra broth until very tender. Combine drained beans with broth, mustard, parsley, and veggies. Adjust consistency with more broth or water, if necessary. Bring to a boil. Reduce heat, cover, and simmer 45 minutes. Add split peas, lentils, and barley. Cover and simmer another hour until all beans are tender.
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